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Serve up something special with this Fluffernutter French Toast Bake! It’s a perfect holiday breakfast stuffed with creamy peanut butter and sweet marshmallows.
Normally, I wouldn’t recommend eating a fluffernutter for breakfast. But when the holidays roll around, it’s time to splurge a little. Special treats like this Fluffernutter French Toast Bake make holiday breakfasts memorable.
I like to make a large breakfast on Thanksgiving Day because I know the rest of the day is going to be busy with preparing and cooking the big meal. Which means everyone else is on their own and lunch probably isn’t happening.
The best part is, you can prep this meal the night before! If you prefer a more traditionally flavored French toast, try this Overnight French Toast Bake that features pecans!
What is a Fluffernutter anyway?
Traditionally, a fluffernutter is a peanut butter and marshmallow cream sandwich made on white bread. It was created around the time of World War I, soon after marshmallow cream was invented. It’s very popular in New England and just happens to be the Massachusetts State Sandwich. Today, the term fluffernutter is used to describe foods made with peanut butter and marshmallows or marshmallow cream.
Ingredients needed for Fluffernutter French Toast Bake
- Brioche Bread-other types of bread will work (like sourdough or Texas Toast, but Brioche is the best by far)
- Large Eggs
- Creamy Peanut Butter-use crunchy if that’s what you prefer
- Stuffed Puffs Marshmallows, quartered-these are marshmallows stuffed with chocolate. If you can’t find them, use regular marshmallows and a few chocolate chips instead
- Cooking spray or butter
Start by tearing the bread into small pieces (about 1-1.5″ each) and placing them in a large mixing bowl.
In a separate bowl, whisk together the eggs, milk and vanilla.
Pour the egg mixture over the bread and gently mix with a spoon to make sure all the pieces of bread are coated. Cover the bowl and refrigerate for at least one hour. Leave soaking overnight for the best flavor and easy breakfast prep!
When you’re ready to bake, transfer half of the soaked bread into a casserole dish sprayed with cooking spray. Slice the stuffed marshmallows into quarters.
Top the soaked bread with dollops of peanut butter and the marshmallow pieces. Then cover with the remaining half of the soaked brioche.
Bake for 35-40 minutes until a knife inserted in the middle comes out clean. Dust with powdered sugar to serve.
Fluffernutter French Toast Bake
- 8 slices brioche bread
- 8 large eggs
- ½ cup milk
- 2 teaspoons vanilla extract
- ¼ cup creamy peanut butter
- 6 Stuffed Puffs marshmallows quartered
- Tear the brioche bread into 1 to 1 ½ inch pieces and add to a large mixing bowl.
- Add the eggs, milk and vanilla to a medium mixing bowl and whisk to combine.
- Pour the egg mixture over the bread and gently stir with a wooden spoon to combine, making sure all the bread is covered. Refrigerate for at least 1 hour, or up to overnight.
- Preheat the oven to 375 degrees.
- Using a medium casserole dish, roughly 8”x10”, spray with cooking spray or grease with butter to prevent sticking. Spread half of the bread mixture into the pan.
- Top with the peanut butter, one tablespoon at a time, evenly spaced on top of the bread.
- Top with the quartered marshmallows, again evenly spread.
- Add the rest of the bread mixture to the top of the casserole to cover the peanut butter and marshmallows.
- Bake at 375 degrees for 35 to 40 minutes. A knife inserted into the casserole should come out clean.
- Dust with powdered sugar and serve with syrup if desired.